Smoky Beef Brisket Dinner

Recipe by Chef David Knickrehm, Bella Aquila, Eagle
Adapted from Taste of Idaho

Ingredients

Brisket:

1 Double R Ranch Beef Brisket

2 quarts water

½ cup salt

1/3 cup molasses

¼ cup liquid smoke

½ cup soy sauce

½ cup grenadine

Juice of 2 limes

Potatoes au Gratin:

4 large Idaho Russet potatoes, washed and diced

½ pound Hardball Farms bacon

1 large yellow onion, diced

Salt and pepper to taste

6 ounces Rolling Stone Chevre (goat cheese)

1 cup heavy cream

¼ cup stone ground mustard

1 cup grated parmesan cheese, divided

½ cup bread crumbs

Red Eye Gravy:

¼ cup reserved bacon fat from potato recipe

¼ cup flour

2 cups reserved brisket cooking juices

¼ cup honey

1 cup Bitner Cellars Sangiovese

2 shots Dawson Taylor espresso

Instructions

Brisket:

Combine all ingredients and marinate for 48 hours. Drain marinade and slow roast brisket uncovered in a 225° F oven for 10 hours. Drain juices and skim fat from the top. Reserve de-fatted juices for sauce. Allow brisket to cool for 20 minutes at room temperature before slicing and serving.

Potatoes au Gratin:

Boil diced potatoes in lightly salted water for 5 minutes. Drain potatoes and keep warm. Dice the bacon and cook over low heat for render the fat. Drain ¼ of the fat and reserve for sauce. Add onion to the bacon and increase heat to medium high. Season the mixture to taste. Add chevre, cream, and mustard and bring to a strong simmer. Remove from heat and stir in half of the Parmesan. Pour mixture into baking pan. Mix remaining parmesan with bread crumbs and bake for 20 minutes at 350° F. Allow to cool five minutes before cutting into eight portions to serve.

Red Eye Gravy:

Heat the reserved bacon fat and flour to make a roux. Whisk in the remaining ingredients (reserved brisket liquid, honey, wine and espresso) slowly while stirring often. Allow to simmer 20 minutes before serving. Strain through a mesh sieve if any lumps are present.

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